Maple Sweet Potato Hash

Maple Sweet Potato Hash is sweet, savory and perfect for any meal of the day!

I’ve got another skillet recipe for you today!

Sorry, but once I get on a kick I just can’t seem to stop. Actually, sorry I’m not sorry, because this recipe is kick-butt!

I’ve been craving a maple-infused dish for the past several weeks, but just haven’t found the right vehicle for the sweet, syrupy flavor. Pancakes are too obvious, a sandwich too out there, and baked goods – well, I’d eat the whole batch in one sitting, and nobody wants to see that. Creamy sweet potatoes browned with salty breakfast sausage and caramelized onions though? TOTALLY HAPPENING.

This Maple Sweet Potato Hash is absolutely dreamy. Salty and sweet, filling and fast. I MMMMM’d aloud through the entire bowl. Dig a well in the center when the hash is crisp then fry up a couple eggs over-easy for a luxurious, drippy treat. Me? I’m keepin’ it simple with a side of toast.

Like I always say, it’s nearly impossible for me to shoot orange food, as the colors always come out wonky, but this is truly how vibrant and beautiful these babies were. Feel good food!

Drop the sweet potatoes into a pot of salted boiling water then cook until they’re just barely tender, about 4-5 minutes. You don’t need to cook them all the way through, just soften ’em up a bit. Drain then set aside.

Next, brown 1/2lb gluten-free pork breakfast sausage (I like Johnsonville brand,) in a large skillet, breaking it up as it cooks. Drain in a paper towel-lined bowl then set that aside too.

K! Now melt 1 Tablespoon each butter (or Earth Balance to keep it dairy-free) and extra virgin olive oil in the skillet then saute the sweet potatoes with 1/2 onion and lots of pepper until the potatoes are golden brown and the onions are caramelized, about 5-7 minutes. Then add the sausage back in and toss to combine.

Now for the piece de resistance – pure maple syrup! Drizzle in 1 or 2 Tablespoons, then toss to combine and saute for 1-2 more minutes to let the syrup caramelize.

I buy this maple syrup from Trader Joe’s for a really reasonable price. It’s absolutely delicious, and I promise you’ll never go back to the artificial stuff after a taste. Also just noticing right this second that the label says to refrigerate after opening. So yeah…do that instead of keeping it in the pantry. Whoops!

Scoop the Maple Sweet Potato Hash onto plate, if you please, or scarf right from the skillet. Either way, enjoy!

Maple Sweet Potato Hash

Description

Maple Sweet Potato Hash is sweet, savory and perfect for any meal of the day!

Ingredients

Serves 2-3

1lb sweet potatoes (about 2 small sweet potatoes,) peeled & cubed

1/2lb gluten-free pork breakfast sausage (I like Johnsonville brand)

1 Tablespoon extra virgin olive oil

1 Tablespoon butter or Earth Balance Vegan Butter

1/2 onion, chopped

pepper

1-2 Tablespoons pure maple syrup

Directions

Cook sweet potatoes in a large pot of salted, boiling water until barely tender, about 4 minutes. Drain then set aside.

Heat a large skillet over medium-high heat then add sausage, removing casings if necessary. Brown, breaking it up as it cooks, then drain in a paper towel lined bowl and set aside.

Drop heat a tad then melt butter (or Earth Balance) and olive oil in the same skillet. Add sweet potatoes and onions then season with pepper and saute until golden brown, about 5-7 minutes. Add sausage then drizzle in maple syrup to your liking. Toss to combine then saute for 1-2 more minutes and then serve.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

You could actually make this hash at night then reheat in a skillet in the morning for a super quick yet filling breakfast. Or, do what I did, and whip this bad boy up for brinner (breakfast + dinner, ya’ll!)

These sweet potatoes look fantastic! We double dippers have an obsession with sweet potatoes…we eat them at least 5 times a week. Can’t wait to try them for breakfast in a skillet.I bet this would be great along with eggs, too!

As a northern mn girl I don’t understand people who eat anything other than pure maple syrup, its the best! However I’m picky about when I use the good stuff. So I’m thinking I’d try this recipe without syrup first! But love the idea!

It will take more dishes- but less time… Shred the sweet potatoes in food processor! I don’t know how it will be texture wise with the sausage, but we do shredded sweet potatoes with eggs sometimes- so good!!!
I can’t wait to try this one! Salivating already!!!

Made this tonight and it was SOOOO FREAKIN GOOD! My husband loved it too…what an easy, delicious, different kind of dinner for us. So glad you posted this recipe. YUMMMMM!!!! It will definitely go into a regular rotation of dinners now. :D

I cannot wait to try this! It sounds amazing! You are a genius and I love your recipes! Oh and you are so funny too, which makes reading your recipes even more entertaining! Thank you for sharing with us!

[…] as I mentioned before, I cannot get enough of it. The turkey “sausage” idea came from Iowa Girl Eats’ Maple Sweet Potato Hash Recipe. While I’m not talking about this specific recipe today, please note that it is amazing and […]

Kristin – I made this and added roasted brussel sprouts as one of the commenters suggested, and it was PHENOMENAL. I can’t imagine it without the brussels now – it adds great crunch and the nice slightly bitter/sweet touch. You must try it this way!

Pure maple syrup needs to be refrigerated because there are no preservatives added. Also, because it’s sugary, it grows mold if left in the cupboard or pantry. Commercial syrups have preservatives etc, so can sit in pantry for years.

As for price, TJ for the win! Agree, it’s a great price, about $3-4 dollars less. Cannot wait to try your hash! And cutest baby bump evah!

hi, i’m kristin!

My name is Kristin, and I'm an Iowa girl who loves to cook, eat, and travel! After being diagnosed with Celiac Disease in 2013, I share delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Visit my Recipe Index for inspiration!MORE ABOUT ME

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